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Sambal bongkot A speciality sambal from Bali, sambal with a mixture of sweet, sour, and spicy flavours, made with bongkot or kecombrang flower stems, shallots, chilli, grilled shrimp paste, sugar, salt, and lime juice. [27] Palembang sambal buah (in the top right bowl) as a condiment to spice up lakso, burgo, and laksan. Sambal buah
Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana. [3] Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole ...
Nasi tutug oncom, or hot steamed rice is usually mixed with roasted oncom, shallots, and kencur, and is typically served with krupuk, sambal terasi, and anchovy. Lalab, raw vegetables with sambal. Lalab: raw vegetable salad usually eaten with sambal; Sambal terasi: mortar ground chillies with shrimp paste; Karedok: raw vegetable salad in peanut ...
Sambal Matah, literally means 'raw sauce' (Sambal is Indonesian sauce, Matah is a Balinese word means raw). It contains minced garlics, onions, chili peppers, shallots, lime, and lemongrass mixed with coconut oil (the most important ingredient; it cannot be changed with any other oils, coconut oil can be easily found in Bali since it is a very ...
Bakso mercon: lit. "firecracker bakso", refer to an extra hot and spicy bakso filled with sambal made of chilli pepper and birds eye chili pepper; Bakso nyuknyang: bakso dish from Makassar, South Sulawesi. It is eaten with burasa and squeezed of calamansi. [22] The halal version using beef and non-halal one using pork. Bakso rusa: venison meatball.
Batagor began appearing in various Indonesian cities throughout the country in the 1980s and was first made in 1968 in Bandung by a migrant from Purwokerto named Haji Isan. Thus, it is said that the origin of batagor is a modification of an extinct fried food from Purwokerto .
Bandung, West Java Savoury wet krupuk A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce.
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".